Pumpkin Ice Cream in Chocolate Covered Cones – Simple Recipe Ever: As the seasons change and the weather gets cooler, there’s no better way to get into the fall spirit than with a sweet treat like Chocolate-Covered Pumpkin Ice Cream Cones.
Pumpkin Ice Cream in Chocolate Covered Cones – Simple Recipe Ever
This tasty treat has a chocolate shell that is crunchy on the outside and tastes great when filled with pumpkin ice cream. Come with us on a culinary adventure as we learn how to make this decadent treat. We’ll include tips, nutrition information, and helpful notes to make the experience truly memorable.
Ingredients
For the Pumpkin Ice Cream:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- Pinch of salt
For the Chocolate-Covered Cones:
- 8 sugar cones
- 8 ounces semi-sweet chocolate, chopped
- 1 tablespoon coconut oil
Optional Toppings:
- Chopped nuts (such as pecans or almonds)
- Sprinkles
- Whipped cream
Also See:
Candy Cane Chocolate Oreo Bites Recipe – Learn under Expert Guide
Instructions
Put the heavy cream, whole milk, and granulated sugar in a medium saucepan and heat them over medium-low.
Sometimes stir the mixture until the sugar is gone and it’s hot all the way through but not boiling.
Add the pumpkin puree, vanilla extract, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and a pinch of salt to a different bowl. Use a whisk to mix the ingredients well.
Pour the pumpkin mixture into the warm cream mixture slowly while whisking it together all the time. Stir the mixture often for another two to three minutes, until it gets a little thicker.
Take the pumpkin ice cream base off the heat and let it cool to room temperature. Cover the mixture, put it in the fridge for at least 4 hours or overnight to really chill it down.
Get the chocolate-covered cones ready while the pumpkin ice cream base chills. Put the chopped semisweet chocolate and coconut oil in a bowl that can go in the microwave.
In 30-second increments, stir the chocolate in the microwave until it is completely melted and smooth.
Dip the top of every sugar cone in the chocolate that has been melted, and then gently shake off the extra.
To make the chocolate hard, put the cones on a baking sheet lined with parchment paper. Leave them at room temperature for about 30 minutes, or until the chocolate is set.
Once the pumpkin ice cream base is completely cold, put it in an ice cream maker and churn it according to the machine’s directions until it’s the consistency of soft serve.
Fill each chocolate-covered cone with churned pumpkin ice cream. You can use a spoon or an ice cream scoop to do this.
If you want to add extra flavor and decoration, you can sprinkle chopped nuts, sprinkles, or whipped cream on top of each ice cream cone.
For a delicious treat that tastes like fall, serve the pumpkin ice cream right away in chocolate-covered cones.
Tips for Recipe
Use heavy cream and whole milk in the pumpkin ice cream base to make the ice cream richer and creamier. You can use half-and-half or low-fat milk instead, though, for a lighter option.
Make sure the pumpkin ice cream base is very cold before you put it in the ice cream maker. This helps make sure the texture is smooth and creamy.
You can make the chocolate-covered cones unique by coating them with dark chocolate, white chocolate, or flavored chocolate chips.
For extra flavor and texture, try adding things like crushed graham crackers, caramel sauce, or mini marshmallows.
Notes
If you have any pumpkin ice cream left over, put it in a container that won’t let air in and freeze it for up to two weeks. Wait a few minutes at room temperature for it to soften up before you scoop it.
You can also make the chocolate-covered cones ahead of time and keep them at room temperature in a container that won’t let air in until you’re ready to use them.
For a different taste, you can play around with the flavors by adding a little pumpkin pie spice, maple syrup, or even bourbon to the pumpkin ice cream base.
